Thai fish curry

10 Feb 2011 2 Comments

by simivarughese in Girl talk

Ingredients

3 cups jasmine rice
1/2 teaspoon salt
1 large sweet potato or yam
2 cans (13 1/2 oz. each) light coconut milk, divided
2 tablespoons Thai red curry paste (I made mine from scratch)
2 teaspoons freshly grated lime juice
2 tablespoons Asian fish sauce
2 tablespoons firmly packed dark brown sugar
1 1/2 pounds firm fish fillets, such as tilapia (salmon should work also)
6 ounces fresh whole spinach leaves
1 cup loosely packed basil (Thai basil is best)

Preparation

1. Bring 6 cups water to a boil in a medium saucepan. Add rice and salt. Cover and reduce heat to low. Cook 15 minutes, then turn off heat and let sit 5 minutes. Fluff with a fork and cover to keep warm until ready to serve.

2. Meanwhile, bring 1 in. of water to a boil in a large saucepan. Peel sweet potato and cut into 1/2-in. cubes. Put in a steamer basket over boiling water. Cover and steam until tender, about 10 minutes. Set aside.

3. While sweet potato is cooking, spoon about 1/4 cup from top of coconut milk in each can (the thick opaque layer) and put in a 4- to 5-qt. pot or deep sauté pan. Add curry paste and whisk until smoothly blended. Stir mixture over medium heat until nearly dry, 3 to 5 minutes.

4. Reduce heat to medium-low and add remaining coconut milk, lime zest, fish sauce, and brown sugar. Simmer 5 minutes.

5. Meanwhile, cut fish into 1 1/2-in. cubes. Increase heat to medium; add fish and spinach. Cover and cook until fish is no longer translucent, 5 to 7 minutes.

6. Serve with rice

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